I love the combination of oyster sauce and curry powder, so I tried it with chicken.This sauce is also delicious with pork chops. If you don't like garlic, you don't need to use it. Recipe by Usagi-

I had some of"Our Café Style Tomato Curry" left over and mixed it with pasta, and it was delicious.The sauce is even better if you make it the day before.Try adding some eggplant or mushrooms delicious!You can leave out the chili powder, and just add Tabasco when you eat the pasta. Recipe by *ai*

I tried this dish at an all-you-can-eat buffet, and it was delicious. I wanted to make it at home.The size of the satsuma-age fried fishcakes differs depending on the brand. As long as there is enough liquid to cover them, it's ok. Simmer the vegetables until they become soft. Adjust the simmering time accordingly. Recipe by Karin

These sliders will be unlike any slider you’ve had before. They are also a healthier version of your typical burger but thanks to all the added flavors, you won’t be missing a thing. We suggest serving 3 sliders for a meal. Shout out to “The Grilling Book” for this recipe.

I like the combination of curry-flavoured pilaf and white sauce. I made curry pilaf earlier so I made this dish too. By adding tomatoes and broccoli, you can boost the nutrient content of the dish.During Step 3 as you add the milk, it will be a bit thick but will gradually thin out. Stir the sauce constantly over low heat and you won't get any lumps. Instead of fresh tomatoes, you can use canned tomatoes. Just pop some into the middle of the sauce. For 2 servings. Recipe by Lesser Panda

Leftover tofu and shiitake mushrooms are perfect for making satay, and it's a great way to practice making different sauces. Use massaman curry paste sautéed with coconut milk, sweetened with palm sugar, and balanced with tamarind. Serve with a fresh salad and a Thai-style ajad (cucumber salad) dressing. The satay sauce also keeps well for other dishes—this morning, I enjoyed it with falafel!

When I added curry powder to yakisoba noodles, it was delicious, so I created this recipe.Please make sure you use yakisoba powder sauce.1 packet for 2 servings might be too much, so please be careful.You can find yakisoba powder sauce in the noodle section in Japanese grocery stores. Recipe by HEWA

Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here!You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan

Use your fave curry spices to make this tasty! I used Garam Masala.

Stir-fried mixed vegetables, or 'he cai', is a dish where you slice and stir-fry your favorite ingredients, then top them with a thin egg crepe—hence the name 'he cai dai mao' (mixed vegetables with a hat). This is a classic home-cooked dish, but it can also be served at gatherings. The idea is to use up whatever you have in the fridge—mix and match any combination of meat or vegetables you like. I happened to have beech mushrooms and white shimeji mushrooms, which add extra nutrition and texture. The glass noodles soak up the mushroom juices, making them flavorful and satisfying. I also added my favorite firm tofu. In short, this dish is all about variety—just stir-fry the flavors you and your family enjoy. The egg crepe is the highlight! For a tender, silky crepe, add a little mayonnaise to the beaten eggs. This dish is great for all ages, and I serve it with a delicious curry sauce for a unique twist. The variety of ingredients creates a perfect blend of textures and flavors.